Lighter Chicken Tetrazzini

This is another meal perfect for after practice this spring. I typically get home from soccer around 5:45-6. Norris starts school earlier than I do, so his track practice gets over earlier, putting him home before me. He doesn't mind cooking, but I know we both prefer that I do the cooking, so I made some dishes a couple weekends ago and stashed them in the freezer. This dish was excellent and I was really looking forward to it and excited to know that I had a good warm dinner to come home to. (it was a little chilly today!)
This freezes nicely, but you have to think ahead the night before so you pull it out to thaw overnight before baking. Whoever is home first can pop it in the oven and dinner will be ready as soon as everyone is home! I steamed some peas and called it done. We both really liked this and will definitely make it again!

Lighter Chicken Tetrazzini

1 tsp butter

1/2 cup finely chopped onion (omitted..used some onion powder instead)
1/3 cup finely chopped celery (omitted..used some celery salt instead)

1/2 tsp ground black pepper
28 oz low sodium chicken broth, divided

1/3 cup all purpose flour

1 cup grated Parmesan cheese, divided

12 oz sliced mushrooms

2 oz Neufchatel cheese(low fat cream cheese)

8 oz whole wheat spaghetti noodles, cooked

2 cups chopped cooked chicken breast (about 12 oz)

1 slice whole wheat bread

2 tsp Italian seasoning

If baking the same day, preheat oven to 350.

Melt butter in saucepan over medium heat. Add onion, celery, salt, pepper, and mushrooms. Saute until mushrooms are tender, about five minutes. Add 1/2 cup chicken broth.

Add flour to pan and stir continuously for a few minutes. Whisk in the rest of the broth. Bring to a boil, then reduce heat and simmer five minutes, stirring often.

Remove from heat and add 1/2 cup Parmesan cheese and cream cheese. Stir until combined. Add the pasta and chicken. Pour mixture into 9x13 baking dish sprayed with nonstick cooking spray.

Place bread in food processor along with Italian seasoning. Pulse until fine crumbs form. Combine breadcrumbs and remaining Parmesan cheese and sprinkle over pasta dish.

Bake at 350 for 30 minutes OR cool completely in the fridge, then wrap for the freezer and freeze. To bake the frozen casserole, thaw it out overnight, then bake at 350 for 40 minutes.
from Cooking Light

 

Hope you had a nice Easter! We certainly enjoyed our family, beautiful weather, and this beautiful view!